In saucepan of boiling water, simmer orange rind until tender, about 15 minutes. Drain through sieve into 2 cup measure; set rind aside. Add enough water to liquid to make 1 1/3 cups.
In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes. (Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.)
Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce. Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using). Whip cream; fold into cranberry mixture, leaving streaks. Spoon into fruit nappies or stemmed glasses. Garnish each serving with reserved berry. Makes 12 servings.
The Canadian Living Cookbook
Author's Comments
This easy, elegant dessert spotlights a berry native to Canada.
Instructions
In saucepan of boiling water, simmer orange rind until tender, about 15 minutes. Drain through sieve into 2 cup measure; set rind aside. Add enough water to liquid to make 1 1/3 cups.
In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes. (Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.)
Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce. Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using). Whip cream; fold into cranberry mixture, leaving streaks. Spoon into fruit nappies or stemmed glasses. Garnish each serving with reserved berry. Makes 12 servings.
The Canadian Living Cookbook
Author's Comments
This easy, elegant dessert spotlights a berry native to Canada.